Buckwheat is a plant cultivated for its triangular grains. Unlike most other grains, buckwheat is not a grass but a plant crop, which is characterized by broad, spreading leaves and lacy white flowers. Cultivation of buckwheat is on the decline in the United States, where other grains have supplanted it in popularity, although it is still cultivated in Japan, Canada, and a handful of other nations.

Buckwheat is most commonly sold as a dark flour, colored by husks left in during the milling process. Commonly, it is included in flour mixes for making pancakes and waffles, although it is possible to obtain the flour plain. Buckwheat is also sold in whole or cracked form for use in breakfast cereals or to add texture to breads and other baked products. It has a distinctive nutty flavor that can be quite pleasing to the palate, especially when contrasted with other, more mild flours.

Buckwheat is grown over the summer months, when the risk of frost is over. The plant ranges from two to four feet (marginally over ½ meter to 1 ¼ meters) in height. It takes approximately two months to mature, and when ready for harvest, the entire field is mowed and the plants are stacked to dry before threshing. During threshing, the hard outer shell is removed so that the grains can be packaged for sale.

Buckwheat has a high fat content, and therefore requires special handling because it can go rancid. Drying buckwheat completely helps to reduce this problem, and is well worth the effort for the grain's other nutritional values, including high fiber and protein content. Buckwheat should be stored in a cool dry place, or refrigerated in more intense heat, to prevent spoilage.

Buckwheat is often used in Japan to make traditional buckwheat soba noodles. In the West, it is frequently used as animal fodder, either in the form of a grazing crop or in the creation of feed formulas. In addition, buckwheat is frequently used as a cover crop because it establishes itself well, protecting the soil and choking out weed species. Beekeepers also use buckwheat to produce honey, as it flowers well into the summer and produces a large volume of rich, flavorful nectar. Because buckwheat requires pollinators to reproduce, this is an arrangement that benefits the plant as well as the beekeeper.

If eaten in large amounts, buckwheat can cause allergic reactions, usually manifested as rashes on the skin. In the case of such a reaction, discontinue consumption until the skin has cleared, and eat buckwheat in more moderation.